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King Ranch Chicken Casserole Serves 4-8 Alternative Ingredients are listed in Red |
Qty | Size | Ingredient |
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1 | ea | Rotisserie Chicken (~16 oz) | ||
1 | can | Cream of Chicken Soup | ||
1 | can | Ro*Tel Fire Roasted Tomatoes w/Green Chilies | ||
Hunt's Fire Roasted Diced Tomatoes | ||||
1 | ea | Red Bell Pepper | ||
1 | ea | Green Bell Pepper | ||
1 | ea | Vidalia Onion | ||
White Onion | ||||
1 | cup | Chicken Broth | ||
¼ | cup | Sour Cream | ||
1 | tbls | Ancho Chili Powder | ||
1 | tsp | Chipotle Chile Powder | ||
1 | tsp | Dried Oregano | ||
2 | tsp | Powdered Cumin | ||
16 | oz | Grated Sharp Cheddar Cheese | ||
10 | ea | Corn Tortillas (8") | ||
Preheat an oven to 350º. Cut tortillas into ½"x3" strips or 1" squares, whichever you prefer and set aside. Shred all meat from the rotisserie chicken and set aside. In a skillet sautee the Red pepper, Green pepper and onion until softened. In a large bowl combine half of the cheese with the rest of the ingredients, mix thoroughly and pour into a medium casserole dish. Bake for 40 minutes. Cover with the rest of the cheese and bake until GBD and serve. Enjoy! |
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